Cheese Coconut Tangerine Cake

Name: Cheese Coconut Tangerine Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 100 g Butter or margarine; 2 can(s) (each 314 ml) Mandarin Oranges; 1 kg Low-fat curd; 4 Eggs (size M); 100 g fine semolina; 250 g Sugar; 1 package Vanillin sugar; 1 package Pudding powder "Vanilla Flavor"; 2 TEASPOONS Baking Powder; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 7-10 Tbsp fat and approx. 75 g grated coconut for the mould

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

100 g Butter or margarine
2 can(s) (each 314 ml) Mandarin Oranges
1 kg Low-fat curd
4 Eggs (size M)
100 g fine semolina
250 g Sugar
1 package Vanillin sugar
1 package Pudding powder "Vanilla Flavor"
2 TEASPOONS Baking Powder
7-10 Tbsp grated peel and juice of 1 untreated lemon
7-10 Tbsp fat and approx. 75 g grated coconut for the mould

Directions

1
Melt the fat, let it cool down a little. Drain the mandarins. Carefully mix quark, eggs, semolina, sugar, vanilla sugar, pudding powder, baking powder, lemon peel and juice with the whisk of the hand mixer.
2
Add fat, stir in. Carefully fold in the mandarins. Pour the dough into a greased and coconut-rasped springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 65-75 minutes.
3
Leave the cheesecake to cool slightly in the mould, then remove from the mould. Serve with whipped cream sprinkled with roasted coconut flakes.